Directions

Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.

Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight.

The next morning, preheat oven to 350 degrees F (175 degrees C).

Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated.

Most Helpful Positive Review

Feb 24, 2005

This was great! What a wonderful idea. I had some leftover wheat french bread and i sliced it into 1 inch slices. I made it in my stoneware 9x13 baker and it came out really well. One thing i would strongly suggest is to add CINNAMON to the egg mixture....what's french toast without cinnamon?!

Yhis is excellent and so easy. I made 2 for Christmas morning - one with cinnamon raisin bread, and one with cranberry orange bread, They were both delicious - not a crumb left. This will be a new tradition for holiday brunches!

I've been looking for a good "soak overnight, bake in the morning"
French toast recipe. It was very convenient to simply pop it in the
oven, and the tops of the slices browned and crisped very nicely.
However, the lower half of every slice was a soggy mess. The butter
and brown sugar layer at the bottom tasted great, a nice alternative
to serving with syrup, but I would cut the amounts by half next time.
Also, I'd leave out at least one egg. I substituted maple syrup
for the corn syrup for a richer flavor.
I didn't care for this recipe that much, but the four guys I live
with all gave it rave reviews...go figure! So we'll probably try it
again, with a few modifications.

Simple and Fantastic. My husband visited Alaska and told me about the BEST overnight french toast he had and bought me the recipe back from the cook:) The recipe is exactly the same except I invert the pan when it is done cooking onto a serving platter and the syrup/sauce doesn't cause it to harden in the pan and it looks pretty to present dusted with powder sugar and toasted coconut. I have make this about 25 times for company and holidays, a MUST to eat!!! Thanks

I followed the recipe pretty exactly, and it was good, but it does harden fast in the pan. The thickness and stickiness of the caramel sauce made it hard to eat the last few bites (as it cooled a little). This was good, but there are recipes for similar dishes that I enjoy much more on this site.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.